CARROT AND HOKKIEN NOODLE SALAD

Carrot and Hokkien Noodle Salad image

I came up with this after combining (and altering slightly) two recipes from The Spirit House Restaurant Cookbook. I served this with my Recipe #201147 for my co-host Jewelies birthday. I added two tablespoons of RiffRaffs Recipe #95632 to the salad too. You could cool the noodles but we used them still hot and it worked just fine.

Provided by JustJanS

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

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Ingredients

4 cups grated carrots, finely grated
3 green onions, sliced finely
6 double kaffir lime leaves, finely sliced
1 cup mint leaf
1 cup coriander leaves
400 g hokkien noodles, rinsed, then soaked in boiling water 3 minutes, drained
1 tablespoon chile pepper jam or 1 tablespoon Thai sweet chili sauce
2 tablespoons lime juice
1 tablespoon fish sauce
2 tablespoons palm sugar
1/4 cup chicken stock

Steps:

Combine dressing ingredients, set aside.
Combine salad ingredient, pour dressing over and toss well to combine.

Nutrition Facts : Calories 87.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.5, Sodium 450.5, Carbohydrate 20.1, Fiber 4, Sugar 12.1, Protein 2.2

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